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Moroccan chermoula prawns with pearl couscous

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Spice up your barbie with these Moroccan-inspired prawn skewers served with pearl couscous, yoghurt and freshly squeezed lemon.

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes, (+ 10 mins standing time)
Moroccan chermoula prawns with pearl couscous


  • ½ cup chopped coriander
  • 2 tbs extra virgin olive oil
  • 1 tsp ground cumin
  • 1 garlic clove, crushed
  • 2 tbs lemon juice
  • ½ tsp sweet paprika
  • ½ tsp ground turmeric
  • 48 small Coles Deli Thawed Raw Black Tiger Prawns, peeled, deveined, tails intact
  • 250g pkt pearl couscous
  • 2 cups (500ml) chicken stock
  • Yoghurt, to serve
  • Lemon wedges, to serve
  • Coriander sprigs, extra, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the chopped coriander, oil, cumin, garlic, lemon juice, paprika and turmeric in a small bowl. Combine the prawns and half the coriander mixture in a medium bowl.
  2. Step 2

    Heat the remaining oil in a medium saucepan over medium-high heat. Add the couscous. Cook, stirring, for 5 mins or until lightly browned. Add the stock and bring to the boil. Reduce heat to medium-low. Cook, covered, for 10 mins or until couscous is tender. Remove from heat. Cover and stand for 10 mins to steam. Stir in the remaining chermoula.
  3. Step 3

    Meanwhile, heat a barbecue flat plate or chargrill on medium-high. Thread the prawns onto 12 metal or soaked bamboo skewers. Cook the prawns for 2 mins each side or until browned and cooked through.
  4. Step 4

    Divide the couscous among serving plates. Top with the prawn skewers and sprinkle with the coriander sprigs. Serve with the yoghurt and lemon wedges.